Japanese Springtime Ingredients
Japan is known for its affinity with seasonal...
Dashi: How to Store Dashi Ingredients for Proper Freshness
Shiitake mushrooms, konbu (kelp) and katsuobushi (dried tuna flakes) are three...
Japanese Fermented Foods: What Are They And Why Are They So Healthy
Fermented foods are among the most common foods...
Amazake (Japanese Sweet Sake): Rice Koji vs Sake-Lees What's the Difference?
You may have come across amazake (a low/non-alcohol sweet...
A Guide To Proper Tea Storage
Because tea leaves are a shelf-stable product, it...
Tarako vs Mentaiko: What Are They and What's The Difference
Japan is a seafood lover’s culinary paradise. There...
Introduction to Japanese Alcohol: Sake, Nihonshu and Shochu
For many people, the first thing that comes...
Miso: What Are The Different Types of Miso And Which To Use
Many a first experience of Japanese cooking starts...
Tofu: Kinu (Silken) and Momen (Firm) and When To Use Them
There are many types of tofu, but the...
Mirin: Adding Umami, Sweetness and Depth to Japanese Cuisine
Mirin is one of the key ingredients which brings to life...
How to Store Japanese Cooking Essentials
As you start down your Japanese home cooking...
Otsumami: Japanese Foods that Pair with Alcohol
Otsumami are a selection of foods in Japan...
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